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Braised Cabbage and Herb Creamy Risotto
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Prep time 35mins
Cook time 40mins
Serves or Makes: 3-4
Recipe Card
For the Braised Cabbage
ingredients
- 1 cabbage, quartered, rinsed and dried
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon ground black pepper
- 1 teaspoon dried rosemary
- Salt, To Taste
- 1 bay leaf
- 1/2 cup apple juice
- 1/2 cup cream
For the Risotto
ingredients
- 3/4 cup carnaroli rice
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup finely chopped onion
- 1 clove garlic, finely chopped
- Salt, To Taste
- 1/4 cup sauce, or gravy from the cabbage
- 3 cups water
- 2 tablespoons chicken stock
- 1/4 cup Parmesan
To Make the Braised Cabbage
Method
Step 1
Sprinkle cabbage with some olive oil and salt. Heat a grill pan and cook cabbage 1-2 minutes on each side.
Step 2
Heat oil and butter in a saucepan. Cook black pepper, bay leaf and rosemary for a few seconds before adding the cabbage. Sear the cabbage on each side and add a little salt if needed. Add apple juice and cream. Carefully move the cabbages around in the saucepan and cover it with a lid. Let the cabbage simmer on low heat.
To Make the Rissoto
Step 1
Stir 2 1/2 cups of water and chicken stock in a bowl. Set aside.
Step 2
Add oil, butter, onion and garlic in a saucepan over medium heat. Stir to prevent the onions sticking, add salt to taste. Add the rice and stir for a couple of seconds. Add the cabbage gravy and another 1/4 cup apple juice to the rice and stir again. Lower the heat and start adding the diluted chicken stock to the rice and stir regularly.
Step 3
Once the risotto starts to absorb the chicken stock, add more stock and continue this process, about 40 minutes. The risotto should have a creamy and silk consistency. Once it has reached that point, remove the risotto from the heat. Add a butter and Parmesan and stir. Serve the risotto with the cabbage and top it with a bit more cheese, fresh oregano and gravy. Enjoy!